GRAPES

Grapes are rich in polyphenols
—which protect our hearts,
improve circulation, and help
lower cholesterol—and have
antifungal properties.

All grape varieties contain beneficial compounds, mainly polyphenols, and most of these are found in the skin. Black, purple, and red varieties also contain much higher levels of the flavonoid quercetin and
anthocyanins—the dark pigments—and both may help prevent cancer, heart, and cardiovascular disease. The antioxidant benefits of paler-colored grapes are mainly from their catechin content. Resveratrol, another antioxidant present in all grapes, has been linked to the prevention or inhibition of cancer and heart disease, degenerative nerve disease, and viral infections, and may also be linked to protection against
Alzheimer’s disease.

  • Rich source of polyphenols, for cancer prevention and a healthy cardiovascular
    system.
  • Quercetin can improve blood cholesterol profile and has an anticlotting action.
  • Antiviral and antifungal action.
  • Good source of vitamin C.

Practical tips:

Wash grapes before use—they may have been sprayed with pesticides—and store in
the refrigerator or a cool room to preserve vitamin C content and prevent
deterioration. If using in a dessert, cut at the last minute to prevent the cut side from
browning.

DID YOU KNOW?

Over 70 percent of world grape production is used for wine, 27 percent is for fresh
fruit, and 2 percent for dried fruit.

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